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Journal : Jurnal Matematika Sains dan Teknologi

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ANALISIS KANDUNGAN ZAT GIZI SOUN GANYONG (Canna edulis) DAN DAYA TERIMA KONSUMEN Trimurti Artama; Eko Yuliastuti E.S
Jurnal Matematika Sains dan Teknologi Vol. 7 No. 1 (2006)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.244 KB) | DOI: 10.33830/jmst.v7i1.628.2006

Abstract

Food resistance will be strengthened with diversity of food products. In order to augment raw materials for soun, a variety of white starch noodle, a research was conducted using starch of ganyong (Canna edulis). The purpose of the research was to survey the nutrient content and consumer acceptance of soun ganyong. Nutrient content was analyzed by proximate method and consumer acceptance was analyzed by organoleptic test. The result showed that carbohydrate content was 83.86% to 85.12% higher than the carbohydrate of white rice, main food supply of the population. Therefore, it can be suggested that soun ganyong be used as supplement for the carbohydrate food supply. The organoleptic test showed that consumers prefer (acceptability) the color, taste, and aroma of the white variety than the blue one, while the texture for both varieties was generally accepted.
PEMBUATAN CRACKERS DENGAN PENAMBAHAN TEPUNG IKAN LEMURU (SARDINELLA LONGICEPS) Trimurti Artama
Jurnal Matematika Sains dan Teknologi Vol. 4 No. 1 (2003)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.444 KB) | DOI: 10.33830/jmst.v4i1.661.2003

Abstract

This research was done in order to diversify and to increase nutrition value of food product especially to enrich nutrition of fisheries product. Fish flour was made from Sardinella longiceps and wheat flour was used as materials to make crackers. The fish and wheat flour in the ratio of (0:100; 10:90; 20:80 and 30:70) were tested to get the best quality of crackers. Sensory quality, proximate analysis and texture test were applied in all products. The protein quality (chemical score) and calcium contents of the best crackers were 89.60 (limited amino acid : methionine) and 550 mg/100 g, respectively.The result of this research showed that the 20% fish flour-added crackers product had the highest rate of sensory quality (color, taste, smell, performance, and texture). It was accepted well by the panelists, and it also increased the protein quality and the calsium content.
Co-Authors Anang Suhardianto Eko Yuliastuti E.S Welli Yuliatmoko